In a small vessel, such as a measuring cup, soak the raisins in the vinegar and water to cover, adjusting the amount of water as needed. Soak them until the raisins are soft and plump, overnight or during a workday.
If all the water has been drunk up by the raisins, add a little more (there should be 1/2 cup or so) and the raisins, any remaining liquid, the sugar and salt to a small pot. Heat over low heat until the sugar and salt have dissolved. You should have raisins in syrup.
Using an immersion blender (or mini processor, or if you are a go-getter, a mortar and pestle), blend this raisin mixture to a paste.
Toast the seeds in a frying pan or a little tray in the oven or toaster until they are fragrant and golden. Try not to be lured by pre-toasted seeds in a jar, they are really not as nice.
Add the seeds and oil to the raisin mixture, and taste. It should be tangy and sweet, with rich smoky flavor from the seeds and oil. Depending on the tartness of your raisins, you may need more vinegar, more sugar, or a drop more oil.
Loosen the sauce as needed with warm water; a bit thicker for a roasted meat smear, a little looser for a dumpling dip.